Strain the spinach to remove as much water
Beat the eggs in a bowl and save some for painting the outside
Put the rest of the eggs along with the spinach, ricotta, parsley, chopped onion, and grated cheese into food processor and add salt, pepper, and nutmeg to taste. Process until uniform but coarse texture.
Cut dough into two unequal portions (3/5 and 2/5). Roll out larger portion onto a greased cookie sheet (18" x 13"). Fill with filling leaving edges clean. Roll out smaller dough portion. Fold top and bottom dough in Repulgue style. Coat with remaining egg water mix and then coat with granulated sugar. Finally, make multiple puncture holes with a knife to the top layer.
Bake 400° F 45 min
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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Torta Pasqualina recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
